Ingredients
- 10 bourbon
- 6 egg yolks well
- 6 eggs
- 2 egg yolks
- 2 egg yolks with
- 2 nine cake pans
- 3/4 pecans pecan for (ground pieces garnish)
- 850 ml whipping cream
- 475 gr chestnut puree
- 375 gr bittersweet chocolate
- 375 gr sugar
- 350 gr pureed unsweetened
- 300 gr sugar
- 130 gr chestnut puree
- 100 gr confectioners sugar
- 85 gr butter (chilled)
- 65 gr sugar
- 45 gr bitter chocolate
- 16 ml water (hot)
- 10 gr instant coffee
layer and cover with the other. Cover the torte with the chocolate icing and sprinkle the top with chopped pecan pieces. Chill before serving. Meanwhile, prepare a bourbon chantilly to pass at the table. Whip the 2 cups of cream to soft peaks, gradually beat in the confectioner's sugar and then fold in 2 tablespoons bourbon. From Louisville chef and caterer Kathy Cary. Chicago Tribune 0. 844854070660.53. ----
